Cook along with Kardea as she cooks chicken thighs and root veggies in a cast-iron skillet for a one-pan weeknight meal!Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe https://foodtv.com/3lOvxJbSubscribe to Food Network http://foodtv.com/YouTubeKardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Chicken and Veggie SkilletRECIPE COURTESY OF KARDEA BROWNLevel: EasyTotal: 1 hr 20 minActive: 30 minYield: 4 servingsIngredientsChicken and Veggies:4 bone-in, skin-on chicken thighs1 tablespoon Miss Browns House Seasoning, recipe follows2 tablespoons Dijon mustard2 small beets (golden or red), cut into 1/2-inch chunks1/2 bunch rainbow carrots, peeled and cut into 1-inch chunks1/2 cup 1-inch parsnip chunks1/2 red onion, sliced2 tablespoons olive oil2 sprigs fresh rosemary2 sprigs fresh sage2 sprigs fresh thyme1 sprig fresh tarragonButter Sauce:6 tablespoons unsalted butter2 tablespoons dry sherry, optional2 tablespoons minced fresh parsley1 tablespoon fresh lemon juice3 cloves garlic, mincedKosher salt and freshly ground black pepperMiss Browns House Seasoning:1 tablespoon garlic powder1 tablespoon onion powder1 tablespoon paprika1 tablespoon kosher salt1 tablespoon freshly ground pepperDirectionsFor the chicken and veggies: Preheat the oven to 400 degrees F.Sprinkle the chicken with half of the House Seasoning and brush both sides with the Dijon mustard. Drizzle the beets, carrots, parsnips and onion with 1 tablespoon of the olive oil and sprinkle with the remaining 1/2 tablespoon House Seasoning. Set aside.Heat the remaining tablespoon olive oil in a large cast-iron skillet over medium-high heat. Cook the chicken until browned, about 3 minutes. Flip and cook until browned on the other side, 4 to 5 minutes more. Remove the chicken to a plate.Add the beets, carrots, parsnips and onions to the skillet and cook until browned, 4 to 5 minutes. Add the rosemary, sage, thyme and tarragon and nestle the chicken into the vegetables.Transfer the skillet to the bottom rack of the oven. Bake until the juices from the chicken run clear and the vegetables are tender, about 40 minutes.For the butter sauce: Melt the butter in a small saucepan over medium heat. Add the sherry, if using, along with the parsley, lemon juice and garlic. Bring the mixture to a simmer and season with salt and pepper. Remove the skillet from the oven and pour the sauce over the chicken and vegetables.Miss Browns House Seasoning:Yield: 5 tablespoonsStir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#KardeaBrown #FoodNetwork #DeliciousMissBrown #ChickenAndVeggieSkillet Kardea Brown's Chicken and Veggie Skillet | Delicious Miss Brown | Food Networkhttps://www.youtube.com/watch?v=hZ8uXICGy0o